This soup is perfect during the summer months when fresh flavorful tomatoes are available. During the winter months when fresh ripe tomatoes are not available, use a good canned Italian plum tomato with juice. The robust flavor of Colavita Novello Extra Virgin Olive Oil enhances the flavors in the soup.
Origin: Lindy's Table
1 large onion, diced 3 cloves garlic, minced 3 tablespoons COLAVITA Extra Virgin Olive Oil 3 small Japanese eggplant, diced (or one large globe eggplant) 12 large tomatoes, cored and diced 1 cup Rachael Ray All-Natural Chicken Stock 1 1/2 tablespoons minced parsley 1 1/2 tablespoons minced cilantro 1 1/2 teaspoons smoked Spanish paprika 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger Pinch saffron 1/4 cup heavy cream Salt and freshly ground pepper, to taste 1 tablespoon COLAVITA Novello or Fruttato Extra Virgin Olive Oil, or as needed
In a large saucepan, saute the onion and garlic in the olive oil, add the eggplant and saute for a few minutes more, add the tomatoes and cook until they just start to breakdown, about 10 minutes. Add the chicken stock, parsley, cilantro, paprika, cumin, ginger and saffron; simmer for 20 minutes. Put the soup through a food mill; or blend in a blender (be careful as it will be hot); then put through a fine sieve. Return the soup to the pan and heat over low heat; add cream; taste and adjust seasonings. Serve in bowls, drizzle a little Novello olive oil over and sprinkle with additional smoked paprika, if desired. Per Serving: 338 Calories (44.6% from fat); 18g Fat (4g Sat, 11g Mono, 2g Poly); 8g Protein; 44g Carbohydrate; 14g Dietary Fiber; 10mg Cholesterol; 451mg Sodium. Food Exchanges: 8 1/2 Vegetable; 3 1/2 Fat. __________________________________ Look for Colavita Novello and Fruttato Extra Virgin Olive Oils in your supermarket, or to purchase on-line visit ColavitaStore.com